"FOOLED ME" FLOURLESS PEANUT BUTTER COOKIES
After tasting similar cookies at a picnic, we excitedly left with our friend's recipe. We were intrigued by the technique, but determined to eliminate that odd aftertaste which so often results from using Splenda in baked goods. We also wanted the finished cookie to be a bit less dry and crumbly. A few tweaks later, we enjoyed a terrific batch of gluten-free peanut butter cookies which could stand up against the best of traditional-method cookies. These quick cookies freeze well if you want (need) to reserve them for portion control. And, with only 3 tablespoons of real sugar divided across 16 cookies, one (or two!) a day won't wreck your South Beach or diabetic menu plan. We are usually tempted to double the vanilla in any recipe, but here the small amount of vanilla adds a depth of flavor without interfering with the rich peanut taste. Please note that the 5 minute preparation time does NOT include the 30 minutes this dough needs to rest in the refrigerator.
Provided by Lauri
Categories Dessert
Time 15m
Yield 16 cookies, 16 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg. Add Splenda, dark brown sugar, baking powder and vanilla. Beat with a fork until free of lumps.
- Add both peanut butters to the egg/sugar mixture. Beat with a fork until well combined -- about 40 strokes.
- Refrigerate dough for 30 minutes.
- Preheat oven to 350 degrees F.
- Cover 11x17 baking sheet with parchment paper.
- Divide chilled dough into fourths. From each fourth, shape 4 balls of dough. Space balls of dough evenly on prepared baking sheet.
- Flatten dough slightly with tines of fork. Make a second set of tine marks at a 90-degree angle to the first set.
- Bake cookies for 9-10 minutes.
- Let cool for two minutes on baking sheet, then transfer cookies (with parchment paper) to wire rack to complete cooling.
- Enjoy!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Shjking One
[email protected]These cookies are so good, I could eat them every day.
Mk Media jr
[email protected]I'm allergic to peanuts, so I used almond butter instead. The cookies were still great!
Diabie Andrew
[email protected]I didn't have any chocolate chips, so I used chopped walnuts instead. They were still delicious!
ak Rajpot
[email protected]These cookies are a bit dry. I think I'll try adding some more peanut butter next time.
Sabrine khadra
[email protected]I had some trouble getting the cookies to set. I think I might have overmixed the batter.
Daniel Kaingu
[email protected]These cookies are a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Mahogany stevens
[email protected]I've never had a flourless cookie before, but these were amazing. I'll definitely be making them again.
Chinedu Babako
[email protected]These cookies are so easy to make, even my kids can help. It's a great way to get them involved in the kitchen.
Yona Njawike
[email protected]I made these cookies for a potluck, and they were a huge hit. Everyone loved them!
Patricia Botchwey
[email protected]These cookies are the perfect size for a quick snack. I love to eat them with a glass of milk.
Tony Shoemaker
[email protected]I love that these cookies are flourless. It makes them a great option for people with gluten sensitivities.
Afzaal Khan
[email protected]These cookies are a great way to use up leftover peanut butter. I always have a jar of peanut butter in my pantry, so I can make these cookies whenever I want.
Arjun thapa chalaune Thapa
[email protected]I've made these cookies several times now, and they always turn out perfectly. They're a great recipe to have on hand for when you need a quick and easy dessert.
vuyelwa afrika
[email protected]These cookies are so addictive! I can't stop eating them. They're so rich and satisfying.
JASON HALL
[email protected]These cookies are the perfect combination of sweet and salty. I love the way the peanut butter flavor pairs with the chocolate chips.
Ameria Kimble
[email protected]I made these cookies for my kids' school bake sale, and they were a huge success. The kids loved them, and I even had some parents asking for the recipe.
Erick Torres
[email protected]These cookies are so easy to make, and they're always a crowd-pleaser. I love that I can make them ahead of time and freeze them, so I always have a batch on hand.
Saka Idera
[email protected]I'm not a huge fan of peanut butter, but these cookies changed my mind. They're so rich and flavorful, and the texture is perfect. I'll definitely be making these again.
Mohamed Nyoka
[email protected]These cookies were a hit at my party! They're so easy to make and they taste amazing. I love that they're flourless, so they're a great option for people with gluten sensitivities.